Sweet & Savory Classroom · ChattanoogaEnergetic class making small Spanish plates to share.
Price
$90
per person
Next date
Thu 10 Dec
Length
Hands-on
max 8 people
Where
Chattanooga
45 East Main Street

Spanish TapasWe call them appetizers but in Spain it’s called TAPAS and we have brought them to Chattanooga.Small plates of fresh, extraordinarily prepared food, made to share. This will be an energetic class as making small plates requires lots of work, sweat, and cooking. The payoff is worth it as we all share in the many TAPAS dishes we prepare.Expect to impress yourself as you develop flavors you never thought possible. This class is made to share with friends and family. The more the merrier as we cook, laugh, learn, and eat.Menu:Pan Con Tomate (Crusty bread with crushed tomatoes)Castilian Garlic SoupChorizo and Egg TortillaPimientos Rellanos (Stuffed Peppers)Gambas al Ajillo (Garlic Shrimp)And maybe a few other surprises…Class Type:We have many styles of classes. This class is geared for entertainment with cooking skills taught throughout the class.
Spanish Tapas is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 5 dishes. It’s for ages 14 and up, with at most 8 people in the class. It runs once, on Thursday 10 December. It costs $90 per person.
It has 39 other classes on its calendar right now.
The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. Read the full listing on their site.
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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